If you are looking for a new easy dessert recipe this holiday season, bring my Holiday Pumpkin Gingerbread Trifle to your Christmas party or holiday dinner. It will be everyone’s new favorite dessert recipe. And you won’t believe how fast you can make it!

In my opinion, pumpkin pie can get boring year after year. For that reason I try to make a new fun dessert each year that I think everyone will love. Well this year I struck gold with my Holiday Pumpkin Gingerbread Trifle. It’s so good I’m going to have to make it every year because everyone went crazy over it. You can even substitute store bought pound cake for the gingerbread to save time. The flavor is different, but still very yummy.

In a medium sized mixing bowl, combine the pumpkin, sweetened condensed milk, butterscotch pudding mix, the milk, the spices and the brown sugar and whisk until mixture is smooth and thickens. (About 1- 2 minutes) Set mixture aside.

Cut the gingerbread into 2-3 inch squares. Layer your trifle bowl or large clear glass bowl with half of the gingerbread. Then crumble 5-6 cookies over the gingerbread layer. Layer in about 1/2 of the whipped topping, then layer in half of the pumpkin topping. Repeat again with the gingerbread layer, a few crumbled cookies, the whipped topping and then ending with the pumpkin layer on top and a few crumbled cookies.

You can substitute store bought pound cake for the gingerbread to save time. The flavor is different but still very yummy.

Trifle can be made a day ahead of time and kept covered in the refrigerator.

Leftovers can also be covered and refrigerated for 2-3 days.

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Hi, I started cooking as a teen too so keep it up. My advice is don’t be afraid to try anything and be generous with your seasoning. Too many cooks are afraid to season things too much so they tend to not season enough. Oh and the last tip is cook with Love! Cook because you want people to enjoy it and everything will taste better.